Tomahawk Recipe

Advance preparation

Remove the tomahawk steak from the refrigerator at least 1 hour (up to 2 hours) before cooking so it comes closer to room temperature. Pat dry thoroughly with paper towels to remove surface moisture — this ensures a good sear.

Seasoning

Generously season all surfaces of the steak with kosher salt and freshly ground black pepper. Press seasoning into the meat. For best flavor, season 45–60 minutes before cooking to allow salt to penetrate; if shorter time, it's still fine.

Reverse-sear method (recommended for thick tomahawk)

Preheat oven to 225°F (110°C). Place a wire rack on a baking sheet and set the seasoned steak on the rack. Insert an instant-read thermometer probe into the thickest part, avoiding bone. Roast in the oven until internal temperature reaches 110–115°F (43–46°C) for medium-rare (approximately 45–75 minutes depending on thickness). This gentle cook ensures even doneness.

Searing

When the steak reaches the target oven temperature, heat a large cast-iron skillet over high heat until just smoking. Add the neutral oil and swirl to coat. Place the steak in the skillet and sear 1.5–2 minutes per side to develop a deep brown crust, including the edges — use tongs to hold the long bone and sear the fat cap and perimeter for about 1 minute. Add the butter, smashed garlic and herb sprigs to the pan; tilt the pan slightly and baste the steak with the foaming butter for 30–60 seconds per side to build flavor and finish the crust.

Resting and finishing

Transfer the steak to a cutting board and tent loosely with foil. Rest for 10–15 minutes to allow juices to redistribute. During resting, sprinkle flaky sea salt over the crust and, if using, top with compound butter so it melts into the meat. Slice against the grain into thick steaks and transfer to a warm platter.

Prepare potatoes

Cut potatoes into 1/3–1/2" thick matchstick fries. Soak cut fries in cold water for at least 30 minutes (up to 2 hours) to remove excess starch. Drain and dry completely on clean kitchen towels or paper towels — moisture will cause oil splatter and prevent crisping.

Cooking methods (choose one)

Frying: Heat oil in a deep pot to 325°F (160°C). Blanch fries in batches for 3–4 minutes until soft but not colored. Remove and drain. Increase oil to 375°F (190°C) and fry in batches until golden and crisp, about 2–3 minutes. Oven method: Toss dried fries with 3 tbs olive oil, spread on a single layer on a parchment-lined baking sheet, bake at 450°F (230°C) turning once, until golden and crisp, 25–35 minutes. Adjust time for thickness and oven.

Season and finish

While fries are hot, toss them in a large bowl with garlic powder, fine sea salt and freshly ground black pepper. Add the grated Parmesan and chopped parsley, tossing until the cheese melts slightly and adheres to the fries. Finish with lemon zest if using. Serve immediately alongside the tomahawk steak.

Prep vegetables

Trim and slice vegetables to uniform thickness for even cooking (e.g., halve zucchini lengthwise into planks, trim asparagus, slice peppers into wide strips, leave baby carrots whole if small). Pat dry.

Season and grill

Toss vegetables with extra-virgin olive oil, fine sea salt, freshly ground black pepper and chile flakes (if using). Preheat a grill or grill pan to medium-high. Grill vegetables in a single layer, turning occasionally until tender and charred at edges (asparagus 3–5 minutes, zucchini 3–4 minutes per side, peppers 4–6 minutes). Work in batches to avoid overcrowding.

Finish

Transfer grilled vegetables to a platter, drizzle with sherry vinegar or lemon juice, toss to coat, and adjust seasoning. Sprinkle chopped parsley for garnish.

Arrange sliced tomahawk steak on a warm board or platter. Place a generous portion of parm fries to one side and a portion of grilled seasonal vegetables to the other. Spoon any resting juices or melted compound butter over the sliced steak. Garnish with chopped parsley and serve immediately. Note: This dish is intended for 2–4 people depending on appetite; for reservations, allow 24 hours notice to source the cut.